This tray-baked dish slow-cooks a whole, fat-capped beef brisket, fat side up, over onions, carrots, and tomatoes, covered with foil at 160°C / 320°F. Brisket is a fibrous cut and should not be left pink like a roast; its connective tissue softens only after hours of cooking. As the fat cap renders, it bastes the meat and vegetables underneath. Slice the cooked meat across the grain.
Pat the brisket dry and trim the fat cap to about half a centimeter thick. Score the fat in a crosshatch pattern, making cuts 2 centimeters apart; do not cut into the meat. Rub the salt, black pepper, and sweet paprika over all sides of the meat.
Preheat the oven to 160°C / 320°F. Place the brisket fat side down in a wide, dry skillet over medium heat and cook for 6–7 minutes, until the fat renders and the surface browns. Turn and sear the other side for 4 minutes, then transfer the meat to a plate.
Cook the roughly chopped onion and garlic in the fat left in the skillet for 5 minutes. Add the tomato paste and stir until its raw aroma cooks off. Add the grated tomato and water, scraping up the browned bits from the bottom of the pan, and bring to a boil. Pour the sauce into a deep roasting pan. Arrange the roughly chopped carrots and bay leaves, then set the brisket in the center, fat side up.
Cover the pan tightly with two layers of foil and cook on the middle oven rack for 120 minutes. Keep the steam in by crimping the foil edges tightly around the rim of the pan.
Cut the potatoes into large chunks and toss them with the salt reserved for the base. Remove the foil, arrange the potatoes in the sauce around the brisket, and spoon the pan juices over the meat. Cover again with foil and cook for another 60 minutes.
Remove the foil, raise the oven temperature to 200°C / 390°F, and cook for 25 minutes. The meat is ready when the fat cap is deep golden and crisp and a fork slides into the center of the brisket without resistance. If the fork meets resistance, cover the pan again and cook for another 20 minutes at 160°C / 320°F.
Transfer the brisket to a cutting board and let it rest under a loose foil tent. Identify the direction of the muscle fibers and slice across them into 1-centimeter-thick pieces. Arrange the slices over the vegetables and spoon the pan juices on top.
Do not slice the brisket as soon as it comes out of the oven. Let it rest under foil for 15 minutes, then slice across the grain. Slices cut with the grain will seem stringy, even when the brisket is tender.
Yağ katmanını çentikleyip yağlı yüzden mühürlemek o katmanın erimesini başlatıyor. Bu adımı atlayıp doğrudan fırına verdiğim denemede yağ katmanı kalın ve çiğ kaldı, eti de kurudu.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
